Seafood Gumbo

• 1/4 c. salad oil
• 1/4 c. all-purpose flour
• 1 large onion, diced
• 1 large green pepper, diced
• 1 garlic clove, crushed
• 4 tsp. salt
• 1/2 tsp. thyme leaves
• 12 oysters in shall
• 2 (16 oz.) cans tomatoes
• 1 (10 oz.) pkg. frozen okra, sliced
• 6 c. water
• 1 lb. shelled and deveined shrimp
• 1/2 lb. fresh or 1 (6 oz.) pkg. frozen Alaska King crab, thawed and drained
• 1/4 to 1/2 tsp. hot pepper sauce
• hot cooked rice

1. Begin 2 hours ahead.
2. In 5-quart Dutch oven over medium-high heat, in very hot salad oil, gradually cook flour until dark brown but not burned, about 8 minutes, stirring constantly.
3. Stir in onion, green pepper, garlic, salt and thyme leaves; cook until onion and green pepper are tender, stirring occasionally.
4. Open oysters and drain liquid into flour mixture; refrigerate oysters. Add tomatoes with their liquid, okra and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly.
5. Add oysters, shrimp, crab and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turn pink and opaque.
6. Serve in soup bowl with a scoop of rice. Yields 8 servings, or 14 cups.

salad oil, allpurpose, onion, green pepper, garlic, salt, thyme, oysters, tomatoes, frozen okra, water, shrimp, crab, hot pepper sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272127 (may not work)